Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories248.2 kcal (12%)
Total Fat17.3 g (25%)
Carbs20 g (8%)
Sugars3.1 g (3%)
Protein7.6 g (15%)
Sodium324.4 mg (16%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonoil
olive or coconut
1zucchini
cut into 1/2 inch rounds, then quartered
¼ teaspoondried oregano
salt
to taste
pepper
to taste
1 cupquinoa
cooked
2 cupsgreens
like spinach or mixed greens
¼ cupred pepper
diced
¼ cupcucumber
julienned
¼ cupblack olives
packed in water
¼ cupcherry tomatoes
halved
parsley
Fresh minced, for garnish
Tahini Dressing
Spicy
¼ cuptahini
¼ cupwater
2 tablespoonsfresh lemon juice
2 pinchescumin powder
coriander powder
paprika powder
chili powder
garlic powder
salt
to taste
pepper
to taste
red pepper flakes
for garnish
Instructions
Step 1
Heat oil in a skillet over medium low heat. Add zucchini and dried oregano and saute until zucchini is tender, about 15 minutes. Season with salt and pepper to taste, set aside.
Step 2
In a large mixing bowl add greens, diced red pepper, julienned cucumber, black olives and cherry tomato halves, toss to combine, set aside.
Step 3
To make the dressing, whisk together tahini, water and lemon juice in a small bowl. Add spices, whisk again to combine. Garnish with a pinch of red pepper flakes.
Step 4
In a bowl, arrange cooked quinoa, sauteed zucchini and greens/vegetable mixture into three sections. Garnish with fresh minced parsley, serve with dressing
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